Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 1 tablespoon oil
• 4 garlic cloves, minced
• 2 teaspoons grated ginger
• 3 green onion, chopped
• 1 pound boneless, skinless chicken breasts, diced into 1-inch cubes
• 2 red bell peppers, julienned
• 16 ounces water chestnuts, drained
• 3 cups broccoli florets
• 1/4 cup soy sauce
• 2 teaspoons toasted sesame oil
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 2 tablespoons hoisin sauce

Directions:

Set a wok over high heat and add the oil. Be sure to swirl the wok to get the oil to coat most of the pan. Once the oil smokes, quickly add the garlic, ginger, green onions and chicken to the wok. Saute, stirring continuously until the chicken in lightly browned, about 2 to 3 minutes. Add the red peppers and saute for another 1 minute. Add the water chestnuts and broccoli and saute for 2 to 3 minutes. Combine the soy sauce, sesame oil, chicken stock, and cornstarch in a small bowl. Add to the stir-fry and be sure that the stock comes to a boil. Cook at a boil for 2 to 3 minutes. Stir in the hoisin sauce. Serve over rice.

Serves 4.

Nutrition:

Substitutions:

The sauce could have used a little more spice, but I really liked the combination of vegetables.

Recipe courtesy of Emeril Lagasse.